Entree: United States – Rotisserie Cornish Game Hens — Garlic‑Herb Butter

Serving Size: 2

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tsp (4 g) chopped fresh rosemary
- 2 tsp (4 g) chopped fresh thyme
- 1 small lemon, halved
- 1/2 cup (120 ml) low‑sodium chicken stock (for drip pan)
- Kitchen twine
- Optional: 1/2 tsp (1 g) smoked paprika

Instructions

1. Pat the hens dry inside and out with paper towels. Season the cavities with 1 tsp (5 g) of the kosher salt and stuff each cavity with one lemon half and a sprig of thyme if desired.
2. In a small bowl, mix the softened butter, minced garlic, lemon juice, chopped rosemary, chopped thyme, remaining 1 tsp (5 g) kosher salt, black pepper, olive oil, and smoked paprika if using.
3. Gently loosen the skin over each breast with your fingers and rub about half of the garlic‑herb butter directly under the skin over the breasts; spread the remaining butter over the outside skin.
4. Truss each hen with kitchen twine by tucking the wing tips under and tying the legs together so they sit compactly on the spit. If using a rotisserie fork set, secure each hen on the forks so it is balanced and will rotate evenly.
5. Prepare the rotisserie: preheat to medium heat, aiming for an air temperature of about 325–350°F (160–175°C). Place a drip pan under the hens on the grill or in the oven's rotisserie area and pour in the chicken stock.
6. Mount the spit and start the rotisserie motor. Roast for about 45–55 minutes, basting once or twice with pan juices or the dripping herb butter, until the skin is deep golden and an instant‑read thermometer in the thickest part of the breast reads 165°F (74°C).
7. When done, carefully remove the hens from the spit and transfer to a cutting board. Tent loosely with foil and rest 10 minutes to allow juices to redistribute.
8. Carve or halve the hens and spoon some of the reserved pan juices over before serving.